Hawaiian Chicken Sheet Pan Recipe
Enjoy a delightful and vibrant dish that brings a taste of the tropics right to your kitchen. This Hawaiian Chicken Sheet Pan recipe is not just delicious; it’s also quick and simple to make. Packed with colorful veggies and sweet pineapple, it’s perfect for a family dinner or a gathering with friends.
Why Make This Recipe
There are many reasons to choose this Hawaiian Chicken Sheet Pan recipe. First of all, it is an easy one-pan meal that reduces cooking and cleanup time. You toss everything onto a sheet pan, roast it, and you’re done!
People love the flavor combination in this dish. The sweet pineapple pairs wonderfully with chicken, making it a delightful and unique taste experience. The mix of peppers and onion adds crunch and color, making the meal as pleasing to the eyes as it is to the taste buds.
Also, creating this dish is healthy. Using fresh ingredients helps you avoid processed foods while still enjoying a flavorful meal. Plus, you can control the ingredients, such as using low-sodium soy sauce, to fit your dietary needs.
Finally, this recipe is versatile. You can easily adapt it based on your tastes. So if you’re looking for a satisfying and nourishing meal that the whole family will enjoy, this Hawaiian Chicken Sheet Pan recipe is surely the way to go!
How to Make Hawaiian Chicken Sheet Pan
Making this Hawaiian Chicken Sheet Pan is straightforward. Follow these simple steps for a delicious meal that everyone will love.
Ingredients
- 1 ½ lbs (700 g) boneless skinless chicken breasts cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 ½ cups fresh pineapple chunks (or canned, drained)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ tsp chili flakes (optional)
Sauce (for tossing & drizzling)
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice (from the can or fresh)
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)
Directions
Prep the Oven & Pan
The first step is to get your oven and pan ready. Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the chicken and vegetables quickly while keeping them juicy.
Prepare a large sheet pan by lining it with parchment paper or lightly greasing it with cooking oil. This makes it easier to clean after cooking.
Assemble Ingredients
Next, it is time to assemble all your ingredients. Spread the chicken pieces evenly on the pan. Then, add in the chopped red and yellow bell peppers, the onion wedges, and the pineapple chunks.
To add flavor, drizzle 2 tbsp olive oil over everything. Then, sprinkle the minced garlic, salt, black pepper, paprika, and chili flakes (if you like a little heat) on top.
Toss everything together to coat the chicken and veggies evenly with the oil and spices. This step is important because it ensures every piece is flavored deliciously.
Bake
Now that everything is mixed well, put the sheet pan in the oven. Roast it for 20–25 minutes. Make sure to flip everything halfway through so it cooks evenly. You want the chicken to reach an internal temperature of 165°F (74°C), ensuring it is fully cooked and safe to eat.
Make the Sauce
While your chicken and veggies are baking, you can prepare the sauce. In a saucepan, whisk together soy sauce, pineapple juice, honey, and vinegar. Heat this mixture over medium heat.
Let it simmer for about 3–4 minutes. If you want a thicker sauce, add a cornstarch slurry (mix 1 tbsp cornstarch with 2 tbsp water) and cook until it becomes glossy. This will give your sauce a nice texture and richness.
Finish
When the chicken and veggies are done roasting, take them out of the oven. Drizzle the prepared sauce over everything. Alternatively, you can serve the sauce on the side for dipping if you prefer.
For an extra touch, consider garnishing the dish with sesame seeds or sliced green onions. This adds even more flavor and makes the dish look beautiful.
How to Serve Hawaiian Chicken Sheet Pan
Serving Hawaiian Chicken Sheet Pan is quite simple. It is best served hot right from the oven. You can dish out portions onto plates or simply put the whole sheet pan in the center of the table for family-style sharing.
Pair it with a side of steamed rice, quinoa, or even a simple green salad for a complete meal. You can also serve it with extra fresh pineapple slices for an added tropical touch.
Everyone will enjoy this colorful and tasty dish. It’s visually appealing and packed with flavor, making it a perfect centerpiece for any meal.
How to Store Hawaiian Chicken Sheet Pan
If you have leftovers, storing them is easy. Allow the dish to cool down to room temperature. Then, transfer any leftovers to an airtight container.
You can keep it in the refrigerator for up to 3–4 days. When you’re ready to eat again, simply reheat the chicken and veggies in the oven or microwave until they are warmed through.
For longer storage, you can freeze the cooked dish. It stays good in the freezer for about 2–3 months. Just make sure to use freezer-safe containers or bags to prevent freezer burn.
Tips to Make Hawaiian Chicken Sheet Pan
Marinate the Chicken: For more flavor, consider marinating the chicken in the sauce for at least 30 minutes before cooking.
Use Fresh Ingredients: Fresh vegetables and fruits will provide the best flavor and texture. If fresh pineapple is not available, using high-quality canned pineapple is a good alternative.
Uniform Cut Sizes: When cutting the chicken and vegetables, try to keep the sizes uniform. This helps them cook evenly.
Add More Veggies: Feel free to add other vegetables like zucchini or broccoli for more nutrition and color.
Adjust Spices: Don’t be afraid to adjust the spices to suit your taste. If you love more heat, add extra chili flakes or even a little hot sauce to the mix.
Variation
If you want to switch things up, consider different proteins like shrimp or tofu instead of chicken. You can also try other fruits like mango or peaches for a different sweet flavor.
For a vegetarian version, you can use only the veggies and pineapple, adding chickpeas or beans as a protein source.
This dish is versatile and can be modified to fit various dietary preferences while still being delicious!
FAQs
1. Can I make Hawaiian Chicken Sheet Pan ahead of time?
Yes! You can prepare the ingredients and marinate the chicken a day in advance. Just store everything in the refrigerator and cook it the next day.
2. Is this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.
3. Can I cook this on the grill?
Yes, you can! If you prefer grilling, thread the marinated chicken and vegetables onto skewers and grill them. Just make sure to keep an eye on them, as cooking times may vary.
This Hawaiian Chicken Sheet Pan recipe is sure to become a family favorite. Enjoy making and sharing it with your loved ones!
Hawaiian Chicken Sheet Pan
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or grease it with cooking oil.
- Spread the chicken pieces evenly on the pan and add the chopped bell peppers, red onion wedges, and pineapple chunks.
- Drizzle 2 tbsp of olive oil over the ingredients. Sprinkle with minced garlic, salt, black pepper, paprika, and optional chili flakes. Toss to coat evenly.
- Roast in the oven for 20-25 minutes, flipping halfway to ensure even cooking. Chicken should reach an internal temperature of 165°F (74°C).
- In a saucepan, whisk together soy sauce, pineapple juice, honey, and vinegar. Heat over medium heat and let it simmer for 3-4 minutes.
- If thicker sauce is desired, add cornstarch slurry and cook until glossy.
- Drizzle the prepared sauce over the roasted chicken and veggies. Garnish with sesame seeds or sliced green onions if desired.